Tag Archives: chocolate

Alex’s Moon Pies

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So many of you asked for this recipe, and Nicole my web manager, was like “We have to post this story and the recipe!” so here you are…here’s the story about Alex’s moonpies.

My daughter Alex has always been a great baker; maybe it’s her analytic Virgo nature, but baking has always appealed to her. Although she is a good cook, baking is her thing. One of the best things she makes, (her Dad’s favorite) is Moon Pies. This Thanksgiving, she shared the story of how she became acquainted with the recipe I had never heard the story and thought it was fun.

She was not very familiar with Moon Pies. Although it is a quintessentially Southern sweet, it’s not something that she grew up with in our house. Most kids grew up on Little Debbie’s Moon Pies in Atlanta, but not our kids. Although we do enjoy Southern fare, this was not something in the pantry while they were growing up. Not because they aren’t delicious, but they were never on my radar probably because of my Midwestern roots. (Note* I had never tasted a biscuit until I was 23 years old when we moved to Atlanta.) Southern food was a mystery to me. I digress…

Alex went to Law school, and when she graduated she found herself in Fitzgerald, Georgia, in the deep South clerking for a Judge. She loved living in this small town and working in the courthouse. The Judge was very kind, and she learned a lot.

One day, she walked into the Judge’s office and said, “I know it’s your birthday next week, and I would love to bake you something you would enjoy, so if there’s something special you like let me know.” The next day the Judge came into her office with a recipe for Moon Pies. Having never tasted a Moon Pie, she was a bit nervous about making them for his special day. Even though the recipe was involved, she thought they turned out great, although she never tasted the batch, she delivered them on his birthday hoping for the best. The next day he came into her office and declared that the Moon Pies were absolutely delicious! Relived and curious, Alex made the recipe again, this time tasting them. Wow, she thought, worth all the effort. They were truly incredible.

Moon Pies have now become Alex’s signature dessert, her Dad asks for them for all birthdays and holidays. They have become a staple dessert. Who knew what we were missing all those years.

Here is the recipe from Garden and Gun Feb/March 2014:

It is labor-intensive, but truly worth the effort.

Do-It Yourself Moon Pies

For the dough, you will need:
– 6 oz. unsalted butter
– 1/4 cup light brown sugar, firmly packed
– 1/4 cup Steen’s cane syrup
– 1/4 tsp. vanilla extract
– 1 1/2 cups all-purpose flour
– 1 1/4 cups graham cracker crumbs, ground fine
– 3/4 tsp. kosher salt
– 1/2 tsp. baking powder
– 1/2 tsp. baking soda
– 1/4 tsp. ground cinnamon
– 2 tbsp. whole milk

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For the Marshmallow, you will need:
– F4 tsp. powdered gelatin
– 1/2 cup water, ice cold, plus 1/4 cup at room temperature
– 4 tbsp. light corn syrup
– 3 tbsp. honey (clover or wildflower)
– 3/4 cup granulated sugar
– 3 large grade-A egg whites

For the chocolate coating, you will need:
– 1 lb bittersweet chocolate (61-70% cacao)
– 2 tbsp vegetable or canola oil.

To prepare:

For the cookie dough:

    Cream butter, brown sugar, syrup, and vanilla in the bowl of an electric mixer, using the paddle attachment, for 1 minute.
    In a separate bowl, combine dry ingredients and mix with a fork. Add dry ingredients to butter mixture and mix on low speed; slowly stream in milk. Continue mixing until the dough comes together. Press dough flat, wrap it in plastic, and refrigerate for at least 1 hour.
    Preheat oven to 325 degrees.
    Turn out chilled dough onto a flour-dusted surface, then roll it until it is ¼ inch thick. Stamp out cookies using a 3-inch round cookie cutter. Place cookies on a parchment-lined baking sheet and bake 10 to 12 minutes. Remove sheet from oven, and while the cookies are cooling, start your marshmallow.

For the marshmallow:

Sprinkle gelatin over ½ cup ice-cold water, and set aside.

Combine ¼ cup room-temperature water, corn syrup, honey, and sugar in a small pot, insert candy thermometer, and simmer until mixture reaches 240 degrees. When the thermometer reaches 200 degrees—but not before—place egg whites in the bowl of an electric mixer fitted with a whisk attachment, and whip on high.

Once the sugar mixture hits 240, remove it from heat, and stir in the bloomed gelatin. Then, while egg whites are whipping, slowly drizzle the hot sugar mixture down the inside of the bowl to avoid spattering the hot syrup. Continue whipping for an additional 8 minutes, until the mixture stiffens. The pan will still feel warm to the touch but no longer hot.

Flip over half of the cooled cookies. Lightly coat a spoon with nonstick cooking spray, and spoon approximately a quarter cup of marshmallow onto each flipped cookie. Use the remaining cookies as tops; gently push down until you can see the marshmallow come just to the edge. While making the chocolate coating (see below), allow cookies to chill in refrigerator for at least 15 minutes.

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For the chocolate coating: 

Melt chocolate in a heatproof bowl set over a small saucepan of simmering water. Stir until chocolate has melted, then remove bowl from heat and let it cool slightly. Once the chocolate is no longer hot, but warm, slowly whisk in oil in a steady stream. Allow chocolate to cool at room temperature for about 5 minutes before proceeding with assembly.

To Assemble: 

Submerge chilled cookies in the chocolate, using 2 forks to gently lift the sandwiches out of the bowl. Let stand until shell hardens.

Photos: Garden and Gun, Feb/March 2014 Photo Credit : Johnny Autry, Recipe by David Guas Current restaurant: Bayou Bakery, Coffee Bar & Eatery, Arlington, VA

 

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S’mores with a twist!

Is there anything more quintessentially summer than s’mores? S’mores are one of those gooey foods that are as fun as they are messy. Seriously. Have you ever NOT had fun making s’mores? I didn’t think so.

These fire and ice s’mores are a twist on the traditional. I’m adding homemade vanilla ice cream to mix things up. Of course, you can stick with the original ingredients, or you can give this one a try.

Fire and Ice S’mores

You will need:

– Marshmallows
– Quality chocolate (try dark chocolate for extra indulgence)
– Healthy graham crackers – available at specialty markets like Whole Foods
– Sea Salt
– Olive Oil
– Vanilla Ice Cream (recipe below!)

Vanilla Bean Ice Cream
You will need:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup sugar
– 1/8 teaspoon salt
– 3 vanilla beans – split lengthwise
– 2 large eggs
To prepare ice cream:

Combine cream, milk, sugar, and salt in a heavy saucepan. With the tip of a knife, scrape seeds from vanilla beans into cream mixture, then drop in pods. Heat cream mixture just to a boil. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, while whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil). Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.

To Prepare S’mores:

Have guests assemble their S’mores outside by the fire.

In the meantime prepare individual bowls or glasses with a scoop of vanilla ice cream drizzled with a teaspoon on Olive Oil and sprinkled with sea salt.

Have guests grab a bowl and dip their s’more into the ice cream.

*Cooks’ notes: ·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Custard can be chilled up to 24 hours.

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Easy Easter Dessert:: Chocolate Egg Cream

Baby Shower

This is a fun twist on a dessert: the chocolate egg cream (which ironically has no eggs in it!). If you’re in the South like we are, there’s a better than average chance your Easter might be a bit on the warm side. Cool off with this fun chocolate egg cream.

I love the idea of preparing each one ahead of time in their own glass milk bottles. Not only does it make serving a breeze, but it’s also a cute presentation. Add a fun straw for a little extra pizzazz. If you have the time, add flags that match your theme. In this case, we shot the recipe for a baby shower, but you could easily change the flags to feature each guest’s name instead.

Kids are bound to love this dessert, too. And with only a few ingredients, it’s the best sort of recipe for a crowd.

Let me know if you give it a try!

Chocolate Egg Cream
Makes 1 serving
You will need:

– 1/2 cup chilled milk *(almond milk is an option)
– 3 tablespoons dark chocolate syrup (Hershey’s syrup is great)
– 1/2 cup club soda

To prepare:

Mix the milk and syrup then top off with the club soda.

Photographs by: Deborah Whitlaw Llewellyn

Prop and food styling by: Me

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Make Ahead Holiday Dessert:: Salted Chocolate Pots de Crème

PotsDeCreme

One thing that’s super important when it comes to hosting is to be a stress-free hostess. A key to remaining calm and collected is to make a few dishes ahead of time. Pots de Crème are a lovely way to end a meal, and they happen to be a great make ahead dessert choice. In fact, these can be made up to two days in advance! It’s an elegant, indulgent dessert that’s sure to wow your guests. Let me know if you give them a try; I’m confident you’ll love it if you do!

Salted Chocolate Pots de Crème
Serves 6-8

You will need:
1 ½ cup whole milk
– 1/2 cup whipping cream
– 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
– 1 teaspoon sea salt, or flake salt
– 6 large egg yolks
– 1/3 cup sugar
– 1 cup whipped cream for topping

To prepare:

Preheat oven to 325°F. Bring milk and cream just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and salt; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.) Top with whip cream, and serve.

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Summer Recipe:: Fire and Ice S’mores

While summer doesn’t technically start for a few more weeks, I always think of Memorial Day as the unofficial launch of the summer season. Is there anything more quintessentially summer than s’mores? S’mores are one of those gooey foods that are as fun as they are messy. Seriously. Have you ever NOT had fun making s’mores? I didn’t think so.

These fire and ice s’mores are a twist on the traditional. I’m adding homemade vanilla ice cream to mix things up. Of course, you can stick with the original ingredients, or you can give this one a try. No matter what, make s’mores a part of your Memorial Day Weekend gatherings.

Fire and Ice S’mores

You will need:

– Marshmallows
– Quality chocolate (try dark chocolate for extra indulgence)
– Healthy graham crackers – available at specialty markets like Whole Foods
– Sea Salt
– Olive Oil
– Vanilla Ice Cream (recipe below!)

Vanilla Bean Ice Cream
You will need:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup sugar
– 1/8 teaspoon salt
– 3 vanilla beans – split lengthwise
– 2 large eggs
To prepare ice cream:

Combine cream, milk, sugar, and salt in a heavy saucepan. With the tip of a knife, scrape seeds from vanilla beans into cream mixture, then drop in pods. Heat cream mixture just to a boil. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, while whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil). Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.

To Prepare S’mores:

Have guests assemble their S’mores outside by the fire.

In the meantime prepare individual bowls or glasses with a scoop of vanilla ice cream drizzled with a teaspoon on Olive Oil and sprinkled with sea salt.

Have guests grab a bowl and dip their s’more into the ice cream.

*Cooks’ notes: ·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Custard can be chilled up to 24 hours.

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